Tea polyphenol
[CAS# 84650-60-2]

Identification

• Classification: Food additive >> Antioxidants
• Name: Tea polyphenol
• Synonyms: Green Tea Extract; 5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,4-dihydro-2H-chromen-3-yl 3,4,5-trihydroxybenzoate
• Molecular Formula: C₂₂H₁₈O₁₁
• Molecular Weight: 458.37
• CAS Registry Number: 84650-60-2
• EC Number: 283-519-7
• SMILES: C1C(C(OC2=CC(=CC(=C21)O)O)C3=CC(=C(C(=C3)O)O)O)OC(=O)C4=CC(=C(C(=C4)O)O)O

Properties

• Density: 1.9±0.1 g/cm³, Calc.^*
• Index of Refraction: 1.857, Calc.^*
• Boiling Point: 909.1±65.0 °C (760 mmHg), Calc.^*
• Flash Point: 320.0±27.8 °C, Calc.^*

^* Calculated using Advanced Chemistry Development (ACD/Labs) Software.

Safety Data

• Hazard Symbols: GHS02 Danger
• Risk Statements: H225
• Safety Statements: P210-P233-P240-P241-P242-P243-P280-P303+P361+P353-P370+P378-P403+P235-P501

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Flammable liquids	Flam. Liq.	3	H226

Discovery and Applications

Tea polyphenol is a group of naturally occurring compounds found in tea, primarily derived from the leaves of the Camellia sinensis plant. These polyphenols, mainly catechins, are responsible for many of the health benefits attributed to tea consumption. Tea polyphenols are known for their antioxidant, anti-inflammatory, and antimicrobial properties, making them valuable in both medicinal and cosmetic applications. The major tea polyphenols include epicatechin, epicatechin gallate, epigallocatechin, and epigallocatechin gallate, with epigallocatechin gallate (EGCG) being the most studied and biologically active.

The discovery of tea polyphenols dates back centuries, with traditional uses of tea for medicinal purposes documented in ancient cultures. In the 19th century, scientists began isolating individual polyphenolic compounds from tea, leading to the identification of catechins as the key bioactive components. Research into the health benefits of tea polyphenols surged in the late 20th century, as modern analytical techniques allowed for the detailed characterization of these compounds and their effects on human health.

Tea polyphenols are best known for their potent antioxidant activity, which plays a critical role in neutralizing free radicals and preventing oxidative damage to cells. This antioxidant property has made tea polyphenols an important subject of research in the prevention of chronic diseases such as cardiovascular disease, diabetes, and cancer. Studies have suggested that tea polyphenols can help reduce the risk of heart disease by improving lipid profiles, reducing blood pressure, and promoting the health of blood vessels. Additionally, tea polyphenols are believed to exert anti-inflammatory effects, which may contribute to their protective role against chronic inflammatory conditions.

Beyond cardiovascular health, tea polyphenols are also recognized for their potential in cancer prevention. The anti-cancer properties of tea polyphenols, particularly EGCG, have been extensively studied in vitro and in animal models. These compounds are thought to interfere with various stages of cancer development, including tumor initiation, promotion, and metastasis. Moreover, tea polyphenols have been shown to enhance the effectiveness of certain chemotherapeutic agents, making them a promising adjunct in cancer treatment.

In addition to their internal health benefits, tea polyphenols are also used in cosmetics and skincare products. Due to their antioxidant and anti-inflammatory properties, tea polyphenols are incorporated into topical formulations to protect the skin from oxidative stress, reduce the appearance of aging, and promote skin health. They are commonly found in products such as creams, lotions, serums, and masks, where they help protect the skin from environmental damage, improve skin elasticity, and reduce signs of aging.

Tea polyphenols have also found applications in the food and beverage industry. They are used as natural preservatives, owing to their antimicrobial properties, which help extend the shelf life of food products. Furthermore, tea polyphenols are often incorporated into functional beverages and supplements, marketed for their health benefits, including antioxidant support, weight management, and improved metabolism.

The discovery of tea polyphenols has paved the way for their widespread use in various industries, particularly in healthcare, beauty, and food. As research continues, new applications for tea polyphenols are likely to emerge, further enhancing their value as a natural bioactive compound.

References

2019. Crystal engineering as a scientific basis for modification of physicochemical properties of bioflavonoids. Russian Chemical Bulletin, 68(12).
DOI: 10.1007/s11172-019-2684-z

2006. Determination of the Predominant Catechins in Acacia catechu by Liquid Chromatography/Electrospray Ionization−Mass Spectrometry. Journal of Agricultural and Food Chemistry, 54(8).
DOI: 10.1021/jf0531499

2000. New Flavonol Triglycosides from Tea (Camellia sinensis). Natural Product Letters, 14(4).
DOI: 10.1080/10575630008041237